Zucchini and wild garlic soufflé (by Simona72)

Name: Zucchini and wild garlic soufflé (by Simona72)
Ingredients: 3 medium zucchini; 5 eggs; 150g mozzarella; 3 tablespoons sour cream; 2 tablespoons olive oil; 1 bunch of wild garlic; 3 sprigs of dill (I had dried); salt; pepper

Salad - Zucchini and wild garlic soufflé (by Simona72) by Niculina C. - Recipia

Zucchini and Wild Garlic Soufflé Grated and well-drained zucchini forms the base of this simple soufflé, with mozzarella, wild garlic, and dill. The recipe originated from Simona72's version, but I made it with the ingredients I had on hand: I didn't add olives or cheese but used mozzarella instead. It turned out very good this way. It is important that the zucchini is well squeezed before mixing with the other ingredients, otherwise, the mixture can become too watery. QUICK INFO Preparation time: not specified in the original recipe Baking time: 30 minutes Additional time in the oven: 10 minutes, with the door open Total known time: approximately 40 minutes, excluding preparation time Servings: number not specified; can be divided into portions as preferred Difficulty: easy Recipe type: savory soufflé with zucchini, suitable for lunch or dinner INGREDIENTS 3 medium zucchinis 5 eggs 150 g grated mozzarella 3 tablespoons sour cream 2 tablespoons olive oil 1 bunch of wild garlic 3 sprigs of dill or dried dill, as needed salt pepper For the tray: oil and flour Of the 150 g of mozzarella, 100 g is used in the zucchini mixture, and the rest is sprinkled on top before baking. The recipe used did not include olives and cheese from the original version, mozzarella being the ingredient used here. PREPARATION METHOD 1. Prepare the zucchini Wash the zucchinis and cut off the ends. Grate them on a large grater, then sprinkle a little salt over them. Let them sit for 5-10 minutes, during which they will start to release water. After this time, squeeze them well. This is one of the important steps of the recipe. Zucchini contains a lot of water, and if they remain too wet, the soufflé can turn out soft and watery. 2. Prepare the wild garlic and dill If you are using frozen wild garlic, let it thaw first and drain it as well as you can. Chop it finely. The dill can be fresh, finely chopped, or dried, as used in this version. 3. Mix the ingredients In a large bowl, put 100 g of grated mozzarella, chopped wild garlic, dill, sour cream, olive oil, salt, and pepper. Add the well-squeezed zucchini and mix until the ingredients are evenly distributed. There is no need for a perfectly fine mixture; it is enough for the zucchini and greens to be well incorporated. 4. Incorporate the eggs Beat the 5 eggs separately until homogenized. Pour half of the quantity over the zucchini mixture and mix gently. Then add the rest of the eggs and continue to mix carefully. This way, the mixture remains homogeneous without being over-mixed. 5. Prepare the tray Grease the tray with oil and dust it with flour. Pour the mixture into the tray and level the surface gently. Sprinkle the remaining mozzarella on top, about 50 g. 6. Bake the soufflé The oven should be preheated to 180 degrees. Place the tray in the oven and bake the soufflé for 30 minutes. After 30 minutes, turn off the oven and leave the tray inside for another 10 minutes with the door open. The recipe does not specify a complete cooling step before serving, so the soufflé can be taken out after this time and served. WHY I MAKE THIS RECIPE OFTEN I love it because it uses zucchini in a simple form and doesn't require many ingredients. The wild garlic gives it flavor, and the mozzarella melts into the mixture and forms a pleasant crust on top. It is also an easy recipe to adapt when you don't have exactly all the ingredients from the original version. Another advantage is that the zucchini can be prepared in advance by grating and squeezing, and the rest of the mixture comes together quickly. However, you should not skip the step where they are left with salt and then squeezed, as excess water affects the final texture. TIPS The zucchini should be squeezed as well as possible after sitting with salt. You can do this with your hands, in several batches, to eliminate the accumulated water. Frozen wild garlic should be thawed before use. If there is a lot of water left in it, drain it before adding it to the bowl. Salt should be added carefully, as the zucchini have already been salted, and the mozzarella can also be salty. It is safer to add a little at first and adjust after mixing the ingredients. Respect the 30 minutes at 180 degrees, then let the soufflé sit for another 10 minutes in the turned-off oven, with the door open, as indicated in the recipe. SUBSTITUTIONS In this version, cheese was replaced with mozzarella. Also, the olives mentioned in the original recipe were not used. Fresh dill can be replaced with dried dill without changing the other ingredients. For wild garlic, frozen wild garlic can be used, provided it is thawed and drained beforehand. VARIATIONS You can keep the same base of zucchini, eggs, sour cream, and mozzarella and use only the available greens. In this recipe, wild garlic and dill were used, and wild garlic can be fresh or frozen. The amount of mozzarella is divided between the filling and the top. If you change this division, it is good to keep the total of 150 g indicated in the recipe to not change the texture of the mixture too much. SERVING IDEAS The soufflé can be served as a light main course or as a side dish. It can be portioned directly from the tray after it has sat for 10 minutes in the turned-off oven. It is suitable both warm and after it has cooled a little. FREQUENTLY ASKED QUESTIONS Can I use frozen zucchini? The recipe is written for fresh zucchini, which are grated and left with salt before squeezing. If you use frozen zucchini, they should be thawed and drained very well, but the texture may be different. Why do I need to squeeze the zucchini? Zucchini release a lot of water after being grated and salted. If the liquid is not removed, the mixture becomes too wet, and the soufflé will not have the same consistency. Can I use only mozzarella instead of cheese? Yes. The presented version uses mozzarella and does not contain cheese. Of the 150 g, 100 g are added to the mixture, and the rest is grated on top. What do I do if I have frozen wild garlic? Let it thaw completely and drain any excess water before chopping and adding it to the mixture. Frozen wild garlic was used in the source recipe. Can I add all the eggs at once? The eggs are beaten separately, then added in two batches, mixing gently after each. This is the step indicated in the recipe and helps to incorporate them gradually into the zucchini mixture. NUTRITIONAL VALUES The values are approximate and depend on the type of mozzarella, sour cream, and the amount of oil and flour absorbed by the tray. The calculation below assumes about 6 servings. For one serving: Calories: approximately 200-230 kcal Proteins: approximately 12-14 g Fats: approximately 15-17 g Carbohydrates: approximately 4-6 g For the entire quantity, the dish can reach approximately 1,200-1,400 kcal, depending on the products used. Zucchini bring few carbohydrates, while eggs and mozzarella contribute the most to the amount of protein and fat. STORAGE AND REHEATING Leftover soufflé can be stored in the refrigerator in a covered container. Because it contains eggs, sour cream, and mozzarella, it is best consumed within a short period, preferably within the next 1-2 days. It can also be eaten cold or at room temperature. If you want to serve it warm the next day, heat only the desired portion, so the texture does not change due to repeated heating. The name of the recipe remains simple: zucchini and wild garlic soufflé, with mozzarella.